Easy Creamy Spinach Artichoke Chicken

This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it’s great with pasta too!

Ingredients

Full recipe + amounts can be found in the recipe card below. 

• Chicken breasts. I used boneless, skinless chicken breasts.
• Olive oil. 
• Baby spinach. 
• Artichokes. I used char-grilled artichokes but use any you can find.
• Parmesan cheese.
• Cream. Heavy / whipping cream.
• Sour cream.
• Garlic. 
• Lemon. 
• Salt and pepper. 

How to make spinach artichoke chicken

1. Sear the chicken: Drizzle the chicken breasts with olive oil and season generously with salt and pepper. Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
2. Make the sauce: In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach. Allow to wilt then pour in the cream, sour cream and lemon juice. Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice. Season to taste then add the chicken breasts on top. Simmer for a few more minutes then serve topped with fresh basil.

Can I make this recipe ahead?

This recipe only takes a few minutes to make but if you’d prefer, you can make the sauce a few hours ahead and just add the seared chicken at the last minute. I wouldn’t recommend freezing this recipe as the cream might split once thawed. Leftovers can be kept covered in the fridge for a day and reheated in a warm pan. If the sauce splits, add a splash of water and stir to combine.

Chicken breast recipes

1. Lemon chicken with creamy spinach orzo
2. Easy BBQ chicken
3. Easy broccoli cheddar chicken

Easy creamy spinach artichoke chicken.

This creamy spinach artichoke chicken recipe is an easy 20-minute one-pan dinner. We love it on its own but it's great with pasta too!

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: artichoke chicken, spinach artichoke chicken, spinach chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 371kcal

Author: Alida Ryder

Ingredients

• 500 g (1lb) chicken breasts (4 chicken breasts)
• 2 tbsp olive oil
• 1 small onion finely chopped
• 3-4 garlic cloves crushed
• 100 g (3.5oz) baby spinach washed and dried
• 1 cup cream (heavy / whipping cream)
• 2 tbsp sour cream
• 100 g (3.5oz) artichoke hearts roughly chopped
• ½ cup Parmesan cheese grated
• lemon juice to taste
• salt and pepper to taste
• fresh basil for serving

Instructions

• Drizzle the chicken breasts with olive oil and season generously with salt and pepper.
• Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
• In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach.
• Allow the spinach to wilt then pour in the cream, sour cream and lemon juice.
• Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice.
• Season to taste then add the chicken breasts on top.
• Simmer for a few more minutes then serve topped with fresh basil.

Nutrition

Calories: 371kcal | Carbohydrates: 6g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 473mg | Potassium: 690mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2803IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 1mg